Vinaigrette salad: composition, ingredients, best recipes. Classic vinaigrette with peas: a step by step recipe
The holidays or even just the weekend are approaching again and of course we want to get ready for the rest. Unfortunately, even on vacation you have to eat. Well, who will sit down at the table without a salad. And the first thing that comes to mind, of course, is the vinaigrette.
In a recent article, I gave how to cook it. Even earlier, I wrote an article where I reviewed . Check it out, you won't regret it.
How to cook vinaigrette - classic step by step recipes with photos
This article shows recipes with sauerkraut. The original recipe with seaweed. And a video with fresh cabbage.
Vinaigrette recipe with sauerkraut and pickles
Ingredients:
- Beets - 1 - 2 pcs.
- Carrots - 1 - 2 pcs.
- Potatoes - 3 - 4 pcs.
- Green peas - 250 gr.
- Onion - 1 pc.
- Sauerkraut - 300 - 400 gr.
- Pickled cucumber - 2 - 3 pcs.
- Vegetable oil - 50 gr.
- Milk - 1 tbsp.
- Hard boiled egg - 1 pc.
Cooking:
1. We washed and boiled potatoes, carrots and beets. After cooking, all vegetables are completely cooled. (it is better to cook vegetables in the evening). Potatoes were boiled in their skins (in uniforms). Beets and carrots can be baked in the microwave or in the oven.
Let's start preparing the vegetables for the salad.
2. Pour sauerkraut with a tablespoon of regular milk, mix. Milk fights off the smell of sourness in cabbage.
3. First we cut the beets. Cut the way you like slicing in salads. Pour the beets into a plate and pour vegetable oil. For vinaigrette, we usually use unrefined sunflower oil. It adds a delicious flavor to the salad. Keep in mind that not everyone loves it.
It is imperative to pour beets with oil, otherwise all your vegetables will be beet-colored.
4. We cut all vegetables, except for pickles. We will cut the pickled cucumbers just before serving. They give some sourness if cut ahead of time and put in a salad. True, some people love this sourness. But you can’t store a salad with pickles for a long time.
5. Sliced \u200b\u200bpotatoes, carrots, onions are sent to the beets. Squeeze the sauerkraut and also add to the vegetables. We mix everything.
6. Lastly, add green peas. Leave a little for decoration. You can add more peas if you like.
7. Mix everything and the vinaigrette is ready.
8. Before serving, add chopped cucumbers. Decorate with green peas on top.
9. I love egg vinaigrette. Cut the egg into 4 pieces or less, as you like. We decorate the finished dish.
This is such a beautiful salad. And it looks like!
Bon Appetit!
Vinaigrette with fried onions and original dressing
Ingredients:
- Sauerkraut - 200 g.
- Beets - 1-2 pcs.
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Beans - 1 cup
For refueling:
- Garlic - 1 clove
- Salt and black pepper to taste
- Sugar - 1/2 tsp
Cooking:
1. My beets, potatoes, carrots and boil until tender. Let cool completely.
2. Cut the beets into small cubes, put them in a cup and season with 1 tablespoon of vegetable oil so that the beets do not stain other foods too much. We mix.
3. We also cut the potatoes into small cubes. Look at the photo. In the hands of a mesh that cuts boiled vegetables very well and evenly. If you see this in the store, be sure to buy it.
4. Also cut carrots through the mesh.
5. Finely chop the onion and we will saute it. We put the pan on the stove, pour a little vegetable oil, heat it up and put the onion there.
While the onion is frying, make the dressing.
6. Pour 5-6 tablespoons of vegetable oil into a cup. Salt, add black pepper, here we add chopped garlic and half a teaspoon of sugar. We mix everything well and let the dressing stand for 5-10 minutes.
7. Mix all the ingredients, chopped cabbage, potatoes, carrots. Throw in the beans. Spread the onion fried until transparent. Lay out the chopped beets.
8. Mix everything thoroughly.
9. Pour in the prepared dressing and mix everything again. Try for salt. Add salt if necessary and stir.
Vinaigrette is ready. Decorate with a sprig of greens and serve.
Bon Appetit!
Original vinaigrette with seaweed
Ingredients:
- Seaweed - 150 g;
- Beets - 1-2 pcs.;
- Potatoes - 2 pcs.;
- Boiled carrots - 1 pc.;
- Pickled cucumber - 1 pc.
For refueling:
- Vegetable oil - 5-6 tbsp. l.
- Green onions - 50 g.
- Salt and black pepper to taste
- Sugar - 1/3 tsp
Cooking:
1. My potatoes, beets, carrots, boil and let cool completely. (It is better to do this in the evening).
2. Boiled vegetables and cucumber cut into small cubes.
3. Put the chopped beets in a separate cup and add a tablespoon of vegetable oil. Place chopped potatoes and carrots in another bowl.
4. Finely chop the green onions and seaweed.
5. So, we cut potatoes, carrots, pickles, beets, seaweed and green onions.
6. Mix all the ingredients.
We're getting ready to ship.
7. Pour 5 tablespoons, preferably unrefined, sunflower oil into a cup. Add a third teaspoon of sugar, a pinch of salt and a little pepper. Let the dressing stand for 5-10 minutes.
8. Fill the vinaigrette with dressing and mix everything. Try for salt and pepper.
9. Decorate with a cucumber, an onion arrow and a green leaf. You can put, if available, a few canned beans.
The salad turned out beautiful, very healthy and tasty.
Try it. Of course, seaweed will add its own taste, but with other products it will only set off the taste of the salad.
Bon Appetit!
Video - Vinaigrette with sauerkraut
Video - Vinaigrette with fresh cabbage
Bon Appetit!
Vinaigrette is a simple, tasty and healthy vegetable dish that can be easily prepared at home. Today, there are a huge number of options for making vinaigrette. The main ingredients of the dish are beets, potatoes, carrots, onions, sauerkraut, pickled cucumbers, canned peas. Vegetable oil is used as a dressing. Also, the appetizer can be supplemented with mushrooms, herring, beans, crab sticks.
Vinaigrette is very popular not only in the CIS countries, but also in Europe. Although the dish is considered Russian, however, similar salads are present in the cuisines of Scandinavia, France, and Germany. Vinaigrette can be consumed by people on a diet. Due to the presence of vegetables in the recipe, the salad helps to normalize metabolism and has a positive effect on the gastrointestinal tract.
There is an opinion that the vinaigrette was created at the court of Tsar Alexander the First. A chef from France (Antoine Karem), who worked in the royal kitchen, saw how Russian colleagues poured vinegar on chopped vegetables and asked: “vinaigre?”, Which means vinegar in translation. Since the Russian chefs did not understand French well, they decided that this was the name of the dish, but Antoine only wanted to make sure that vinegar was used as a dressing for the preparation of the dish. Since then, vegetable salad has been called vinaigrette.
This is probably the most popular version of the vinaigrette, which is most often prepared by housewives in many homes. Vinaigrette is largely associated not only with beets, but also with the addition to it, in addition to potatoes and carrots, green peas and pickled or pickled cucumbers. It is the last ingredients that give this salad that recognizable taste.
In order to reduce the cooking time, use purchased, already cooked and chopped vegetables, which are sold in a special sealed package.
You will need:
- potatoes (boiled in uniform) - 7 pcs.;
- boiled beets - 4 pcs.;
- boiled carrots - 4 pcs.;
- peas - 300 g;
- cucumbers - 5 pcs.;
- onion (bulb) - 4 pcs.;
- vegetable oil;
- green onions;
- vinegar;
- sugar - 1 tbsp. l.;
- salt.
Cooking:
1. For a delicious vinaigrette, where the onion will not be bitter and burn, it must be marinated. Cut the peeled onion into medium cubes. Pour 0.5 liters of water into a bowl, add 2 tablespoons of vinegar and the same amount of sugar. Place chopped onion in a bowl with water, vinegar and sugar. Leave for an hour.
2. While the onion is marinating, cut the beets first into plates, and then into small cubes. Lubricate the beets with vegetable oil. This must be done so that it does not let out a lot of juice and does not color other vegetables.
3. Cut the peeled potatoes into 2 parts, then cut into plates, then chop into cubes.
4. Cut pickled cucumbers and peeled carrots, as well as all vegetables (in cubes).
5. Combine all ground ingredients in one large saucepan. Add peas to the bowl.
6. Rinse the pickled onion under cold water and add it to the pan.
7. Wash the green onion and cut it into small pieces, throw into the vegetable mixture. Mix all ingredients of the dish.
Such a vinaigrette is stored unseasoned for up to several days in the refrigerator. Take it out at will and eat it for lunch and dinner. Very useful and tasty.
The salad appeared as a result of the merger of two dishes - "herring under a fur coat" and the traditional "vinaigrette". In vinaigrette, instead of herring fillet, you can use preserves, because it is most often easier to buy it at any store.
You will need:
- potatoes - 3 pcs.;
- beets - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- green peas - 4 tbsp. l.;
- herring fillet - 1 pc.;
- cucumbers (salted) - 2 pcs.;
- green onions;
- salt;
- ground black pepper.
For refueling:
- table vinegar - 1 tbsp. l.;
- sunflower oil - 3 tbsp. l.
For marinade:
- sugar - 1 tsp;
- salt - ½ tsp;
- water - 2 tbsp. l.;
- vinegar - 2 tbsp. l.
Cooking:
1. So that the onion in the dish does not taste bitter, pickle it. To do this, peel the onion, finely chop, place in a bowl. Add salt, sugar, water, vinegar to it. Leave to marinate for 15 minutes.
2. For vinaigrette, you need to prepare vegetables in advance. Boil them in their uniforms and cool. Then peel off the skin. Boiled beets, potatoes and carrots are first peeled and then cut into medium cubes.
3. Check the herring fillet for bones. Then chop into medium sticks.
4. Cut the pickled cucumbers into small cubes.
5. Send all chopped vegetables to a deep bowl. Drain the liquid from the pickled onion and send it to a bowl.
7. Use a mixture of vinegar and vegetable oil as a dressing. Pour in its container.
8. Salt and pepper the vinaigrette and mix thoroughly. Salad should be infused for an hour.
Put the dish in a salad bowl, sprinkle with finely chopped herbs and serve. Bon Appetit!
Hearty vinaigrette with beans, fresh cucumbers and herbs
When cooking, you can use not only white, but also red beans. If you don't feel like cooking beans, use canned beans. Unlike previous recipes, here we take fresh cucumbers. Such a salad will be more useful for those who cannot eat salted and pickled vegetables because of their spiciness.
Instead of flax oil, it is allowed to fill the vinaigrette with sesame, olive or sunflower oil. When cutting vegetables, use a ceramic knife to preserve more vitamins.
You will need:
- white beans - 140 g;
- beets - 3 pcs.;
- carrot - 2 pcs.;
- potatoes - 4 pcs.;
- green onions;
- Dill;
- salt;
- lemon juice;
- flax oil.
Cooking:
1. Soak beans overnight to swell. Drain the water from it. Place the beans in a pot of cold water and simmer until tender, 40 minutes.
2. Cook beets, potatoes and carrots. Boil them under a closed lid. The readiness of vegetables can be checked by piercing with a fork. They must be pierced through. Take the vegetables out of the pot and let them cool down. Remove skins from vegetables.
3. Dice carrots, beets and potatoes. Mix the ingredients in a saucepan.
4. Add boiled beans to vegetables. Drain them first. Chop the cucumbers into medium-sized cubes and add them too.
5. Finely chop the green onion. Chop the dill. Attach the onion and dill to the vegetables. Salt to taste. You can add some freshly ground black pepper.
6. Pour freshly squeezed lemon juice into the pan. Add oil, mix vinaigrette. Leave it to brew for a long time. The tastes of all vegetables will mix and it will only taste better.
Delicious and fresh vinaigrette is ready. The abundance of greenery and fresh cucumber makes it very healthy, crunchy, suitable for both children and adults. Eat healthy.
Vegetable vinaigrette with sour apples according to Grandma Emma's recipe - video
A great visual example of how such a simple salad is prepared. Very appetizing and understandable. In addition, a new delicious ingredient appears - sour apple, which enriches the taste very nicely. I highly recommend that you give this salad a try.
Vinaigrette with beans and stewed vegetables
This recipe uses beans to replace canned peas. And add sauerkraut. She will give both her sourness and a pleasant crunch to the salad, which many people love so much. The classic balance of the correct vinaigrette will be observed, but with other ingredients. There are fans of both salad with cucumbers, but there are also those who like this option the most. In any case, it is best to try by preparing different options. If you have homemade sauerkraut at home, then this option is a must. But if you love both cabbage and cucumbers, then add them to the vinaigrette together, the taste will only benefit from this.
You will need:
- potatoes - 3 pcs.;
- onion - 2 pcs.;
- carrots - 1 pc.;
- beets - 1 pc.;
- cucumbers (salt) - 3 pcs.;
- sauerkraut - 200 g;
- beans - 1 can;
- water - 4 tbsp. l.
Onion marinade:
- vinegar - 50 ml;
- water - 150 ml;
- salt - ½ tsp;
- sugar - 2 tsp;
- bay leaf - 1 pc.;
- allspice (peas) - 4 pcs.;
- cloves - 2 pcs.
Dressing Ingredients:
- salt - ½ tsp;
- sugar - 1 tsp;
- mustard - 1 tsp
Cooking:
1. Marinate the onion. To prepare the marinade, pour vinegar, water into a saucepan, add salt, sugar, bay leaf, peppercorns and cloves. Put the container on the stove and wait until the liquid boils.
2. After the marinade boils, remove it from the stove and place the onion cut in half rings into it. It should be completely covered with liquid. Cover the saucepan with a lid and set aside for an hour.
3. Peel potatoes, carrots and beets, wash, cut into small cubes. Pour the oil into a deep frying pan, then place the beetroot and mix it thoroughly so that each piece is in the oil. Put the carrots on top of the beets in an even layer, do not mix it. Spread the potatoes over the carrot layer. Pour in 4 tbsp. l. water. Cover the skillet with a lid. Simmer vegetables for 5 minutes. on a strong fire.
4. Remove the container from the fire and put it aside without opening the lid. In this position, the vegetables should be half an hour.
5. Chop pickles into cubes. Place them in a small bowl. Add strained cabbage. Add beans or peas. Put the pickled onion without liquid into the container.
6. To prepare the dressing, drain the broth from the stewed vegetables, add salt, sugar and mustard, mix.
7. Combine all vegetables and dressing in a salad bowl. Mix well the future vinaigrette. Cover the container with cling film and place in the refrigerator for 2 hours. During this time, the salad will infuse, all the ingredients will be well saturated with the sauce and taste of each other.
The finished vinaigrette is served cold or at room temperature. Lay it beautifully in a salad bowl or with the help of special rings in portions on plates. Garnish with fresh herbs and serve. Very tasty and incredibly healthy, because it contains only vegetables. Bon Appetit!
A very healthy raw vinaigrette made from fresh vegetables and avocados
Vinaigrette is made exclusively from raw vegetables. Such a dish will help you maintain a slim figure and saturate the body with useful micro and macro elements. In this version, potatoes are not used, since they are not eaten raw, zucchini will replace it. The rest of the vegetables are perfectly digested raw and therefore the salad will bring a lot of benefits.
Canned vegetables should not be present in such a salad. You can add fresh tomatoes, arugula, gout, sour apple to it. To dress the dish, you can use sesame, linseed, olive oil, pomegranate juice.
You will need:
- beets - 2 pcs.;
- zucchini - 1 pc.;
- carrots - 1 pc.;
- cucumber - 2 pcs.;
- avocado - 1 pc.;
- cabbage - 1 pc.;
- peas - 200 g;
- Dill;
- flax oil;
- garlic - 1 clove;
- lemon.
Cooking:
1. Wash thoroughly and then peel the raw vegetables.
2. Cut the beets, carrots, zucchini into medium cubes. Approximately as usual, cut into a vinaigrette or Olivier salad.
3. Place all chopped vegetables in a bowl. Add peas. It can be fresh or frozen, in which case it will need to be thawed beforehand.
4. Finely chop the cabbage. Cut cucumbers into sticks. Cut the avocado in half and remove the pit. Then scoop out the pulp with a spoon. Cut it into cubes like other vegetables.
5. Chop the onion into small pieces, chop the dill. Add the greens last.
6. Add oil, mix the ingredients.
7. Pass a clove of garlic through a garlic press and attach to vegetables. Squeeze out the juice from the lemon. Pour it into the salad, mix.
Fresh, tasty and crispy vinaigrette is ready. Very unusual, but extremely useful and tasty. Great for harvest season when all the vegetables are in their juice.
Pickled mushrooms are a great substitute for pickles. Especially tasty salad is obtained with white or black mushrooms. You can also use other mushrooms (honey mushrooms, white mushroom, boletus). If the season was fruitful and you prepared salted or pickled mushrooms at home, then you can use them. Otherwise, buy your favorite pickled mushrooms from the store. It can be mushrooms, champignons and even a mixture of forest mushrooms.
You will need:
- beets - 3 pcs.;
- carrots - 2 pcs.;
- potatoes - 2 pcs.;
- onion - 1 pc.;
- pickled or salted mushrooms - 200 g;
- green peas - 2 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- salt to taste.
Cooking:
1. Cook potatoes, carrots and beets in advance. Beets must be boiled in their uniforms so that they do not lose their color. But potatoes and carrots can be cooked without a uniform and even cut into cubes to make it faster. Cut all boiled vegetables into cubes and place in a salad bowl of a suitable size.
2. Cut the onion into small pieces and send it to the container. If the onion is too hot and bitter, then this can be corrected by scalding it with boiling water and holding it in hot water for literally 2 minutes. After that, drain the water and the onion is no longer hot.
3. Remove the mushrooms from the marinade, let the excess liquid drain. If you use pickled mushrooms, then they can be washed a little so that the viscous thick marinade does not spoil the consistency of the salad. If large mushrooms are used, then chop them and put them in a salad bowl.
4. Add green peas to the salad. Pour in fresh lemon juice. Salt the contents of the salad bowl. Season vegetables with vegetable oil, mix.
Taste the vinaigrette to determine if you need to add salt or not. If desired, you can add a little vinegar for sourness, but pickled mushrooms will already give it a little. Define everything to your liking. Serve immediately or let sit for about an hour.
Delicious vinaigrette with sauerkraut and no cucumbers
Sauerkraut is traditionally used in this salad. It goes well with pickled cucumbers, you can also add it instead of them so that sourness is present in the dish.
Vinaigrette with the addition of cabbage is considered dietary. It contains low-calorie and easily digestible foods that can cleanse the intestines of toxins. For greens, use dill, parsley or green onions.
You will need:
- potatoes - 2 pcs.;
- beets - 1 pc.;
- carrots - 1 pc.;
- onions - 1 pc.;
- cabbage - 150 g;
- peas - 4 tbsp. l.;
- salt;
- olive oil;
- greenery.
Cooking:
1. Wash potatoes, carrots and beets and boil them until tender. Wait for the root vegetables to cool, then remove the peel from them.
2. Squeeze out the cabbage from the liquid. Rinse it under cold water if necessary. Then chop a little with a knife so that the pieces are not too large.
3. Throw peas on a sieve to stack the brine.
4. Peel the onion from the husk. Rinse the greens under running water.
5. On a cutting board, dice potatoes, carrots and beets. Finely chop the onion.
6. Mix root vegetables in a salad bowl. Add peas to chopped vegetables, then cabbage.
Decorate the finished vinaigrette with herbs.
Perhaps you have already prepared a vinaigrette with herring and it seemed to you something similar to Herring under a fur coat. Her lazy version. But now let's add another unexpected fish ingredient to the salad, which not only does not hurt the taste, but also makes the vinaigrette a lot more interesting. Crab sticks add juiciness and satiety to the vinaigrette.
Crab sticks go well with an apple, so you can also add it to the dish only in a small amount.
You will need:
- potatoes - 4 pcs.;
- carrots - 2 pcs.;
- crab sticks - 200 g;
- beets - 2 pcs.;
- pickled cucumber - 3 pcs.;
- peas - 1 bank;
- onion - 1 pc.;
- green onions;
- Dill;
- herring (preserved);
- mayonnaise.
Cooking:
1. Cut the peeled onion into large cubes. Scald the onion with hot water and leave it for 15 minutes, so excessive bitterness will disappear from it.
2. Cut boiled potatoes, carrots, beets into cubes. Chop the crab sticks into small pieces. Cucumbers cut into cubes of the same size. In a beautiful salad, all ingredients should be cut equally.
3. In a salad bowl, mix all the vegetables and add the onion. Add peas.
4. Chop the herring into small pieces. If this is a whole fish, then do not forget to clean it from films and bones. The finished fillet is easy enough to cut.
5. Stir the contents of the container.
6. Chop the dill and green onion and add to the salad. As a dressing, use mayonnaise in the amount of 2-3 tablespoons to your taste. Garnish with sprigs of greenery and can be served on the festive table.
It is very unusual and unusual to see such an ingredient as chicken in a vinaigrette. Still, most often it is a purely vegetable salad. But the variation is worth a try. At least chicken goes well with both potatoes and beets. Moreover, it is no worse than a herring, which not everyone loves.
For such a vinaigrette, you can prepare mustard dressing, with which the dish will become more fragrant and juicy.
You will need:
- chicken fillet - 1 pc.;
- carrot - 1 pc.;
- cucumber - 1 pc.;
- potatoes - 3 pcs.;
- beets - 1 pc.;
- parsley;
- sunflower oil;
- salt;
- pepper.
Cooking:
1. Take a medium-sized saucepan and place the beets, carrots and potatoes in it. Cover vegetables with water and cook until tender. The cooking process will take approximately 2 hours.
2. Boil the chicken fillet in salted water. Take it out to cool so that by the time the salad is cut, it is no longer hot. You can put it in the refrigerator.
3. When the vegetables have cooled, remove the skin from them. Cut the root vegetables and cucumber into cubes, arrange in separate bowls.
4. Cut the boiled meat into medium pieces. Take a bowl and put all the chopped ingredients into it. Add salt, pepper, oil, mix.
Put the finished vinaigrette beautifully on plates and garnish with chopped parsley.
How beautiful to arrange a vinaigrette for the holiday - video recipe
For the holiday, I really want to serve even such a simple dish as a vinaigrette, elegant and beautiful enough so that it decorates the table and attracts the eyes of guests. I invite you to watch how a delicious classic vinaigrette is prepared, and then on its basis an amazing festive composition is created that will decorate any feast, including the New Year.
Greetings, dear friends! If you observe Great Lent and want to diversify, then my today's recipe will definitely please you. We will prepare a classic vinaigrette recipe with peas - a very simple, tasty, and low-calorie lean dish.
The composition of the classic vinaigrette can vary depending on the preferences of the family: some like vinaigrette with cabbage, others with herring, but in our family, the classic vinaigrette recipe with peas and green onions, seasoned with fragrant unrefined sunflower oil, has taken root.
As a bite with black rye bread, it cannot be tastier than vinaigrette! So, we are preparing a classic vinaigrette recipe - a step-by-step recipe with a photo will help you feel more confident in the kitchen and prepare the most delicious vinaigrette in the world for your loved ones.
Ingredients:
- 3-4 potato tubers;
- 1-2 pcs. carrots;
- 1-2 pcs. beets;
- 1 PC. bulb;
- 3-4 pcs. pickled cucumbers;
- 1 can of green canned peas;
- salt and vegetable oil for dressing to taste;
- green onions for serving.
How to cook a classic vinaigrette recipe:
Take care of the readiness of vegetables in advance, since boiled carrots, beets and potatoes need to be cooled down for good and even dicing, which means that it is necessary to provide time not only for boiling them, but also for cooling.
Surely you already know the principle of proper boiling of vegetables for a classic vinaigrette - vegetables are not peeled, they are boiled in their “uniform” and each in his own saucepan. Root crops are placed in boiling water, potatoes and carrots are slightly salted at the same time, but beets are recommended not to be salted during cooking, since it is believed that this spoils its taste.
Water should completely cover your vegetables, and cover the pans tightly with a lid and set the minimum flame on the burner. Cook vegetables until fully cooked, in no case do not digest them!
When all the ingredients for the vinaigrette are cooled, peel the top peel from potatoes, carrots and beets, cut all the vegetables into cubes. We start with carrots.
Cut potatoes the same way.
Now the most “coloring” ingredient - chop the beets with beautiful and even cubes.
Take a small onion for vinaigrette or choose a special salad variety that will not give the vinaigrette a clear onion pungent smell and taste. The onion should harmoniously "fit" into the taste of the vegetable platter and not interrupt it with its specific presence. We cut the onion into small pieces.
We cut off the ends of pickled cucumbers, cut off the rough skin (large pickled cucumbers can have such a skin), cut the rest into cubes similar in size to vegetables. Sometimes sauerkraut is added to the vinaigrette instead, or these two “sour” products are used together.
So we coped with cutting - we put all the vegetables, cucumbers and onions in a salad bowl for mixing.
Drain the liquid from the jar of peas (otherwise the vinaigrette will “float”): turn the open jar over the sink, holding the peas with a lid, and drain all the liquid through a small hole. You can use a sieve or colander. Adjust the amount of peas to your liking.
We bring our classic vinaigrette to perfection - pour oil into it and salt. We strongly recommend salting the vinaigrette at the end, since the amount of salt in cucumbers is different all the time, and after a certain portion of salt, immediately taste the vinaigrette. It happens that the classic vinaigrette dressing contains cucumber pickle. This option also takes place, and the brine is added if the boiled vegetables are too dry.
Bright, hearty, New Year's! This salad needs no introduction. Vinaigrette is a famous appetizer dish of Soviet cuisine.
To this day, this famous salad with beets, green peas and sauerkraut is loved by households and not only. Our grandmothers ate it on New Year's Eve. Certainly not only in order to save money. The taste of vinaigrette from childhood is impossible to convey.
So, today we are preparing a “royal” vinaigrette with peas and cabbage according to the classic recipe. As an exception, we will cook vegetables using a slow cooker. I like the steam version of potatoes and carrots more. This is both usefulness and speed of cutting. I advise you to try.
Select products from the list.
Peel carrots, potatoes and onions.
We steam potatoes and carrots in a multicooker, and beets in the main multicooker bowl.
While the main vegetable ingredients are cooking, cut the pickled cucumbers into small cubes.
Let's send the cucumbers to the salad bowl.
That's where sauerkraut comes in.
Vegetables cooked in a slow cooker must be cooled.
Cut potatoes and carrots into small cubes.
Let's go to the salad bowl.
Cut the onion into small cubes.
Few people know that onions go to vinaigrette in a blanched form. Onions need to be quickly poured over with boiling water and squeezed. Add the onion to the salad bowl after the potatoes and carrots.
Peel the boiled beets and cut into cubes.
Add to vinaigrette.
All ingredients are mixed.
Canned green peas go to the vinaigrette at the very end.
Vinaigrette must be mixed again, but with caution. Add salad dressing, which is prepared from sunflower oil with the addition of table vinegar, salt and ground pepper. There is an option with olive oil.
Let's serve the vinaigrette to the table in a salad bowl or in portions.
Classic vinaigrette with peas and cabbage is ready!
Level of difficulty: Easy Cooking time: 60 min. Servings: 6
There are many versions of a delicious and easy-to-prepare vinaigrette - dietary, with meat, with mushrooms, with herring ... But I want to offer you a recipe with a photo of a classic vinaigrette salad.
Ingredients:
- Potato - 6 pcs
- Beets - 3 pcs
- Carrot - 3 pcs
- Onion - 1-2 pcs
- Pickled cucumbers - 6 pcs
- Sauerkraut - 250 gr
- Canned peas - 1 can
- Sunflower oil - 100 ml
I’ll note right away that the number of ingredients depends on your desire, for example, in my family Classic vinaigrette goes with a bang, so I cook it a lot.
So, let's start cooking:
First of all, cut the beets into medium-sized cubes, add a little sunflower oil and mix. Such a procedure is necessary so that the beets do not give juice, which will then color the rest of the ingredients, and the dish will turn into a burgundy mass.
Then we cut the carrots into cubes of the same size.
Cucumbers will be next, but before cutting them, we first rinse with water.
Then add sour cabbage (we wash and squeeze very sour cabbage).
At the end is pre-washed peas.
We pepper the resulting mass of vegetables, salt, and pour in sunflower oil (the amount depends on how much salad you got).
It remains only to mix the resulting salad well, and refrigerate for 20 minutes.
Vinaigrette classic is ready. Bon Appetit!
